The Iban race, once known as “Sea Dayaks”, built their longhouses to last fifteen to twenty years, or, until the farm land in the surrounding area was exhausted. Then they packed up their goods and chattels and moved inland, upriver, along the coast, wherever fresh farm lands looked promising. About one-third of all Sarawakians are Iban; while some of them live in towns or individual houses, a large number still prefer longhouses.
A traditional longhouse is built of axe-hewn timber, tied with creeper fibre, roofed with leaf thatch. It is nearly always built by the bank of a navigable river, and the visitor approaches it from the boat jetty. He climbs up a notched log that serves as a staircase and finds himself on the open verandah face to face with a scene of community and domestic activity. The long covered gallery that runs the length of an Iban longhouse is called the Ruai. This is where guest are usually greetedSeveral doorways lead from the outer to the inner verandah under the roof. This is the village street of the longhouse; the individual family rooms or “doors” front the common walkway. A casual visitor is invited to sit down on a mat here for a chat with the longhouse elder; family members enter through their relatives' doors and make themselves at home.
Memorial
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Welcome and Thank You all because give me support to do this blog . This blog is about Interest Place, Event, Food and Races. Hope you all enjoy !
Wednesday, 31 July 2013
Damai Beach
Imagine lush rainforest, glorious sun and sea, a private sandy beach and an array of interesting activities delighting the senses – we welcome you to the world of Damai Beach Resort, Sarawak.
Located on Teluk Bandung’s sandy beach facing the South China Sea and comprising 90 acres of sea frontage, the 4-star Resort is majestically nestled within the world’s oldest tropical rainforest, a mere 40-minute drive from Kuching the capital city of Sarawak and 50-minute drive from Kuching International Airport
Event at Padawan
BORNEO HIGHLANDS PADAWAN NATURE CHALLENGE |
Venue: Kampung Annah Rais & Borneo Highlands Resort, Padawan | Start Date: 06.30.2013 | End Date: 06.30.2013
For the 6th year, Padawan Municipal Council (MPP) & Borneo Highlands Resort (BHR) jointly organise the Borneo Highlands Padawan Nature Challenge.
The Borneo Highlands Padawan Nature Challenge 2013 is a cycling and trekking adventure with competition categories for experts, amateurs and those who loves the nature and environment.
The Challenge gives an opportunity for nature lovers and adventurous individuals to be close to Mother Nature and to experience the environmental and adventure tourism aspects of Padawan (Including Borneo Highlands Resort).
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Main Objectives
To promote the interest for nature, adventure, sports and healthy lifestyle to the general public.
To promote Padawan area (including Borneo Highlands Resort) as a place for eco-adventure tourism.
To promote and encourage collaboration between public and private sector to promote eco-tourism in Sarawak
*Download the infopack and entry form at the following link:
www.borneohighlands.com.my/downloads/infoentry.pdf
www.borneohighlands.com.my/downloads/infoentry.pdf
Sarawak Traditional Food
The Iban tribe are from Sarawak, Borneo. Their traditional foods are called Pansuh food, which simply means the cooking of food or dish in a bamboo stem. It’s naturally clean, easy and simple. The food (meat, chicken, fish, vegetables and even rice together with the spices) will all be put together into the bamboo stem, then directly placed over an open fire to be cooked. The uniqueness of using the bamboo stem to cook is that the bamboo will give a special aroma and texture to the food where it’s impossible to have using other methods such as using woks.
Since they settled in the Malaysian state of Sarawak over 400 years ago, the Iban have made the surrounding rainforest their supermarket and hardware store, tapping the tremendous variety of plants, animals and raw materials for their food, medicines, dwellings and rituals.
Forest ferns have a special place in the diet of the people, with the two most popular ferns used as vegetables being midin and the fiddlehead fern (pucuk paku). Midin grows wild in the secondary forests and is peculiar to the state. It has curly fronds and is very crunchy even after it has been cooked. Rural dwellers have always considered the fern a tasty, nutritious vegetable and the jungle fern’s rise from rural staple to urban gourmet green occurred in the 1980s with the increased urban migration of the Iban. Aromatic leaves from trees, such as the Bungkang, are also used in cooking to flavour food.
One of the best known Iban dishes is pansoh manok (ayam pansuh), which features chicken and lemongrass cooked in a bamboo log over an open fire. This natural way of cooking seals in the flavours and produces astonishingly tender chicken with a gravy perfumed with lemongrass and bamboo.
A visit to the longhouse will usually see guests welcomed with a glass of tuak, a home-brewed rice wine. The brew has a sweet fragrance and is highly alcoholic – a small glass is enough to send the unaccustomed to euphoric heights.
The numerous riverine areas of Sarawak provide the state’s inhabitants with abundant fresh water fish, with the Tilapia being the most widely cultivated. There are sago grubs, bamboo clams and temilok (marine worms) to try. The bright yellow, round eggplants and turmeric flowers are also found in Iban foods.
Since they settled in the Malaysian state of Sarawak over 400 years ago, the Iban have made the surrounding rainforest their supermarket and hardware store, tapping the tremendous variety of plants, animals and raw materials for their food, medicines, dwellings and rituals.
Forest ferns have a special place in the diet of the people, with the two most popular ferns used as vegetables being midin and the fiddlehead fern (pucuk paku). Midin grows wild in the secondary forests and is peculiar to the state. It has curly fronds and is very crunchy even after it has been cooked. Rural dwellers have always considered the fern a tasty, nutritious vegetable and the jungle fern’s rise from rural staple to urban gourmet green occurred in the 1980s with the increased urban migration of the Iban. Aromatic leaves from trees, such as the Bungkang, are also used in cooking to flavour food.
One of the best known Iban dishes is pansoh manok (ayam pansuh), which features chicken and lemongrass cooked in a bamboo log over an open fire. This natural way of cooking seals in the flavours and produces astonishingly tender chicken with a gravy perfumed with lemongrass and bamboo.
A visit to the longhouse will usually see guests welcomed with a glass of tuak, a home-brewed rice wine. The brew has a sweet fragrance and is highly alcoholic – a small glass is enough to send the unaccustomed to euphoric heights.
The numerous riverine areas of Sarawak provide the state’s inhabitants with abundant fresh water fish, with the Tilapia being the most widely cultivated. There are sago grubs, bamboo clams and temilok (marine worms) to try. The bright yellow, round eggplants and turmeric flowers are also found in Iban foods.
Everyday in Sarawak Malaysia we have lot of news information...Sometime we dont have a time to buy a newspaper so,I want to share Berita Harian link to allow you to get daily updates, or daily news in Malaysia..
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